Traditional “waterblommetjie” stew and White Pinotage

Just like our DUKE White Pinotage, waterblommetjies are unique to South Africa and our area.

Since it is waterblommetjie season, we paired locally sourced waterblommetjies with our 2021 DUKE White Pinotage in a traditional waterblommetjiebredie (stew). And what a pairing it was!



1½ kg lamb (neck, shin, or shoulder)
2T (30ml) olive oil
1T (15ml) butter
2t (10ml) meat spice
2 onions, chopped
1-2t (5-10ml) chili & garlic seasoning
1 cup (250ml) water
1x 25g liquid chicken stock
1T (15ml) white wine vinegar
3 cloves of garlic, chopped
500g waterblommetjies
2 large potatoes, peeled and diced
2T (30ml) fresh lemon juice


Brown the meat in oil and butter mixture in a large, heavy based saucepan. Remove the meat with slotted spoon and season with meat spice. Add onions and chili & garlic seasoning to saucepan and sauté. Add water, liquid stock, vinegar and garlic and bring to the boil. Return the meat to the saucepan and simmer very slowly in the oven at 1600C or on the stove top until tender, for +- 1½ hours. Add the waterblommetjies and potatoes. Simmer for about 20 minutes until the vegetables are done. Add lemon juice and season to taste. Garnish with waterblommetjie blossoms or chopped parsley.

Dish up on a bed of rice and enjoy with our DUKE White Pinotage!

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